The Menu

Prime-grade brisket, oak and maple smoked low and slow for 14+ hours.

Better than brisket. Massive plate ribs, each rib is a pound of meat.

Bone-in Boston butt, slow smoked for 12 hours.

One pork shoulder smoked and pulled, which yields 20 – 24 sandwiches depending on serving sizes. Includes buns and homemade sauces (Memphis and Vinegar available).

Full spare rib slab is generally 12 – 13 bones.

Brined and smoked over post oak. Crispy skin, juicy bird.

3lb fillet, seasoned with Ed Gaile BBQ salmon rub and smoked on cedar plank.

Maple syrup/brown sugar cured and smoked over apple wood.

This is my spin on the classic vinegar BBQ sauce. Tang and heat are at the forefront of this sauce, with just enough sweetness to balance it out. It hurts so good. Goes perfectly on a pulled pork sandwich.

Whole hog, market price. Pre-order required for events and large gatherings.

I bring sweetness to the front on this tomato based sauce with brown sugar, but don't let that fool you. It has a back-end twang that will make sure your taste buds are in check. For those that like a sweeter, more traditional BBQ sauce. Perfect finishing sauce for ribs, barbecue chicken, and pulled pork.

My award winning all purpose BBQ rub. Battle tested in BBQ competitions and developed specifically for pork and chicken. Goes great on veggies as well.

My rendition featuring sharp white cheddar cheese!

Coleslaw that brings the flavor - no boring slaw here!

Nice and chunky and full of flavor as it should be.

Cheese overload.

Slow-baked beans with brisket burnt ends.

Sweet, custardy corn pudding with a golden top.

Slow-cooked collards with smoked ham hock.

Classic Southern banana pudding with vanilla wafers.

Double chocolate pudding with a graham cracker crust. Cream cheese layer with whip cream topping

Whatever fruit is in season: peach, apple, blueberry.